“Cupuaçu” (Theobroma grandiflorum): A brief review on chemical and technological potential of this Amazonian fruit by Jaqueline de Araújo Bezerra, Renilto Frota Corrêa, Edgar Aparecido Sanches, Carlos Victor Lamarão, Paulo César Stringheta, Evandro Martins, Pedro Henrique Campelo

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Amazonian pataua (Oenocarpus bataua) pulp extract: bioaccessibility of phenolic compounds and effects on cellular antioxidant and antimalarial activities by Amanda dos Santos Lima, Thiago Mendanha Cruz, Alessandra Oliveira Silva, Tanya Cox, Júlia Vitória Barbosa Dias, Jaqueline de Araújo Bezerra, Marcos dos Santos Lima, Marcell Crispim, Luciana Azevedo, Marciane Magnani, Daniel Granato

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UHT processing in the context of plant-based beverages: A scientific review on product characteristics and the functional role of plant proteins by Jéssica da Silva Matos, Paula Zambe Azevedo, Juliana Ely Granato Costa, Heloísa de Fátima Mendes Justino, Carlos Victor Lamarão, Edgar Aparecido Sanches, Jaqueline de Araújo Bezerra, Paulo César Stringheta, Evandro Martins, Pedro Henrique Campelo

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From Traditional Amazon Use to Food Applications: <i>Tapirira guianensis</i> Seed Extracts as a Triad of Antiproliferative Effect, Oxidative Defense, and Antimalarial Activity by Marcell Crispim, Thaise Caputo Silva, Amanda dos Santos Lima, Laura da Silva Cruz, Nathalia Alves Bento, Thiago Mendanha Cruz, Yasmin Stelle, Josiana Moreira Mar, Daniel de Queiroz Rocha, Jaqueline de Araújo Bezerra, Luciana Azevedo

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